Chicken Soup with Wild Rice and Hominy Corn

Ingredients:

• 0.5 cups wild rice
• A 2-2.5 kg roast chicken carcass with bones (or grilled chicken)
• 4 tbsp. lightly salted chicken broth
• 2 medium carrots, cut into 0.5 cm thick circles.
• 2 stalks celery, sliced ​​0.5 cm thick.
• 1 medium onion, chopped
• 0.5 cups of cilantro leaves
• 3 green onions
• 1 can (425 g) hominy corn, drained
• Lime wedges, for serving
• 1 bay leaf

Preparation:

1. Cook rice according to package directions; set aside to cool.
2. Place the chicken bones in a large saucepan (break the carcasses if necessary). Pour in the broth and 4 cups of water. Bring to a boil over medium heat, reduce the heat, and simmer for 20 minutes. Skim off any foam or fat from the surface of the broth.
3. Remove all bones from the pan with tongs or a slotted spoon; set aside to cool. Add the carrots, celery, onion, and bay leaf to the broth. Bring to a boil and simmer until the vegetables are half-cooked (they will still feel firm when pierced with a knife), about 10 minutes.
4. Meanwhile, when the bones are cool enough to handle, trim off all the meat and cut it into bite-sized pieces. Coarsely chop the cilantro and green onions.
5. Add shredded chicken, cooked rice, hominy, and the cilantro-green onion mixture to the broth and cook until heated through, about 1 minute. Add 1/2 teaspoon of salt, or more, to taste. Serve the soup hot with lime wedges.